This jam is a staple in our refrigerator and so easy to make. We use it on
our pancakes or waffles for breakfast and in a peanut butter and jelly sandwich for lunch. Yummy! Berries are a good fruit to eat. They are lower in carbs than a lot of other fruits, high in fiber and full of antioxidants. I use the frozen “Nature’s Three Berries” from Costco. It is a raspberry, blueberry, and blackberry blend. Each cup of berries has 17 grams of carbs and 3 grams of fiber.
our pancakes or waffles for breakfast and in a peanut butter and jelly sandwich for lunch. Yummy! Berries are a good fruit to eat. They are lower in carbs than a lot of other fruits, high in fiber and full of antioxidants. I use the frozen “Nature’s Three Berries” from Costco. It is a raspberry, blueberry, and blackberry blend. Each cup of berries has 17 grams of carbs and 3 grams of fiber.
Easy, stevia-sweetened berry jam
6 cups of berries (frozen or fresh)
1 TBL good, unflavored gelatin (Bernard Jensen’s or Great Lakes)
¼ tsp stevia (I use Bolivian stevia. This is equivalent to ½ cup of sugar sweetness)
Place 6 cups of frozen or fresh berries with ¼ cup of water in a medium-sized pan on medium-low heat. Stirring
occasionally bring the berries to a low boil. Time the boiling berries for 3 minutes.
While the berries are boiling, place ¼ cup of water in a small bowl. Sprinkle 1 TBL of gelatin into the water. Allow to sit for at least 1 minute.
When the berries have finished boiling, remove the pan from the heat. Add ¼ tsp of stevia - my stevia is strong so you may need to add more. Taste and adjust to your desired sweetness level. Add the softened gelatin to the berries and stir well. Cool for about 10 minutes and pour into 2 pint jars. Keep refrigerated.
Note: This recipe will keep in the refrigerator for about two weeks. With no sugar as a preservative it will mold as any fresh fruit does. The two of us have never had a problem with not eating this fast enough. This does not freeze well...I tried it. The gelatin broke down, but it was still delicious, berry syrup!
6 cups of berries (frozen or fresh)
1 TBL good, unflavored gelatin (Bernard Jensen’s or Great Lakes)
¼ tsp stevia (I use Bolivian stevia. This is equivalent to ½ cup of sugar sweetness)
Place 6 cups of frozen or fresh berries with ¼ cup of water in a medium-sized pan on medium-low heat. Stirring
occasionally bring the berries to a low boil. Time the boiling berries for 3 minutes.
While the berries are boiling, place ¼ cup of water in a small bowl. Sprinkle 1 TBL of gelatin into the water. Allow to sit for at least 1 minute.
When the berries have finished boiling, remove the pan from the heat. Add ¼ tsp of stevia - my stevia is strong so you may need to add more. Taste and adjust to your desired sweetness level. Add the softened gelatin to the berries and stir well. Cool for about 10 minutes and pour into 2 pint jars. Keep refrigerated.
Note: This recipe will keep in the refrigerator for about two weeks. With no sugar as a preservative it will mold as any fresh fruit does. The two of us have never had a problem with not eating this fast enough. This does not freeze well...I tried it. The gelatin broke down, but it was still delicious, berry syrup!
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